Ingredients with Measurements:
- 1 (3-4 pound) boneless pork loin roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups sauerkraut, drained
- 1/2 cup chicken broth
- 1 tablespoon caraway seeds
- 1 tablespoon brown sugar
- 1 onion, sliced
- 2 cloves garlic, minced
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a small bowl, mix together olive oil, salt, and black pepper. Rub the mixture all over the pork loin roast.
3. In a roasting pan, place the pork loin roast in the center and surround it with sauerkraut.
4. In a small bowl, mix together chicken broth, caraway seeds, and brown sugar. Pour the mixture over the sauerkraut.
5. Scatter sliced onion and minced garlic over the sauerkraut.
6. Cover the roasting pan with foil and roast for 1 hour.
7. Remove the foil and continue roasting for another 30-45 minutes, or until the internal temperature of the pork loin roast reaches 145°F.
8. Let the pork loin roast rest for 10 minutes before slicing and serving with sauerkraut.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 45 minutes
Temperature:
- Oven temperature: 350°F
- Internal temperature of pork loin roast: 145°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 12g
- Protein: 40g
Substitutions for ingredients:
- Pork loin roast can be substituted with pork tenderloin or bone-in pork chops.
- Chicken broth can be substituted with vegetable broth or water.
- Caraway seeds can be substituted with fennel seeds or mustard seeds.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced apples or pears to the sauerkraut for a sweeter flavor.
- Use beer instead of chicken broth for a richer flavor.
- Add sliced potatoes to the roasting pan for a complete one-pan meal.
Tips and tricks:
- Make sure to drain the sauerkraut well before using it in the recipe.
- Use a meat thermometer to ensure that the pork loin roast is cooked to the correct temperature.
- Let the pork loin roast rest before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover pork loin roast and sauerkraut in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork loin roast and sauerkraut in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pork loin roast and sauerkraut on a large platter with fresh herbs for garnish.
Garnishes:
- Fresh parsley, thyme, or rosemary
Pairings:
- Serve with a side of mashed potatoes or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Garlic mashed potatoes
Troubleshooting advice:
- If the sauerkraut is too sour, add a little more brown sugar to balance the flavors.
- If the pork loin roast is not cooked to the correct temperature, return it to the oven and continue cooking until it reaches 145°F.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw meat.
- Use a meat thermometer to ensure that the pork loin roast is cooked to the correct temperature.
Food history:
- Sauerkraut is a traditional German dish made from fermented cabbage.
Flavor profiles:
- Tangy, savory, and slightly sweet
Serving suggestions:
- Serve the pork loin roast and sauerkraut with a side of crusty bread for sopping up the juices.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German